Moroccan Spiced Chicken Thighs (Printer-friendly)

Succulent chicken thighs marinated in fragrant Moroccan spices, roasted to crispy perfection with citrus and fresh herbs.

# What You Need:

→ Meats

01 - 8 bone-in, skin-on chicken thighs

→ Marinade & Spices

02 - 3 tbsp olive oil
03 - 1 tbsp lemon juice
04 - 1 tbsp ground cumin
05 - 1 tbsp ground coriander
06 - 2 tsp smoked paprika
07 - 1 tsp ground cinnamon
08 - 1 tsp ground turmeric
09 - 1/2 tsp cayenne pepper
10 - 4 garlic cloves, minced
11 - 1 tsp salt
12 - 1/2 tsp black pepper

→ Garnish

13 - 2 tbsp chopped fresh cilantro
14 - Lemon wedges

# How to Make It:

01 - Preheat the oven to 400°F.
02 - In a large bowl, combine olive oil, lemon juice, cumin, coriander, smoked paprika, cinnamon, turmeric, cayenne pepper, garlic, salt, and black pepper. Mix thoroughly to create a uniform marinade.
03 - Add the chicken thighs to the bowl and toss to coat thoroughly. Cover and let marinate for at least 30 minutes in the refrigerator for optimal flavor absorption.
04 - Arrange the chicken thighs skin-side up on a baking sheet lined with parchment paper or aluminum foil.
05 - Roast in the preheated oven for 35 minutes, or until the skin is crispy and the chicken is cooked through. Internal temperature should reach 165°F.
06 - Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh cilantro and lemon wedges.
07 - Serve hot with couscous, rice, or flatbread.

# Expert Tips:

01 -
  • The marinade comes together in minutes but tastes like you spent all day planning something special
  • Skin-on thighs stay impossibly juicy while developing that irresistible crispy-golden top
  • The spice blend hits every note, smoky, earthy, warm, and bright, without needing any special technique
02 -
  • Pat the chicken skin dry before adding the marinade if you want it extra crispy
  • Dont crowd the baking sheet or the chicken will steam instead of roast
  • The cayenne is entirely optional but the spice balance is perfect as written
03 -
  • Let the chicken come to room temperature before roasting for more even cooking
  • Use a meat thermometer instead of cutting into the meat to check doneness

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